Contents:
White bread
Sweet bread
Bubble bread
Aunties Zucchini bread
*This is a very large recipe- it make approximately 10-12 loaves.It is also somewhat time consuming. You can half the recipe though. (It is also excellent tasting)
9 cups warm water
6 tbsp. oil
6 tbsp. sugar
1 tbsp. salt
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1 tsp. sugar
1 cup warm water
2 pkgs traditional yeast (about 5 tsp.)
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approximately 24 cups of flour
*In a very large bowl combine the fist 4 ingredients.
*In a small bowl or measuring cup combine second amount of warm water, sugar and yeast. Allow to stand for 10 minutes; stir and add to first amount of water.
*Add the flour 4 cups at a time stirring with a spoon until to thick. Then use your hands until dough pulls away from the sides of the bowl. Pour out onto a floured surface and knead until smooth and elastic, adding flour as needed. (You may need to cut the dough in half to knead as it can be large and heavy)
*Allow to proof (rise) in lightly greased bowls, covered (I use an old clean tea towel, for about 2 hrs or until double in size. Punch down and allow to proof a second time for 2 hrs.
Cut into about equal pieces (10 or so) and place in greased pans. Allow to proof one last time- 2 hrs. Bake at 350*F for about 40 minutes.
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1 tbsp. active dry yeast
¼ cup lukewarm water
1 cup milk
1 egg
½ cup sugar
½ tsp. cinnamon
6 tbsp. melted butter
4 - 4 ½ cups flour
· In a small bowl sprinkle yeast over water. Stir to dissolve.
· Heat milk to lukewarm
· In a large bowl combine egg, sugar, cinnamon & salt beating until well combined
· Add yeast, milk and 4 tbsp. of butter and beat again.
· Stir in flour gradually until dough can be gathered into a soft ball. Blend in remaining flour with hands
· Turn dough on to a lightly floured board and knead until soft and elastic. Do not add extra flour to prevent sticking - use extra butter.
· Place in lightly oiled bowl, cover and rise until double. Punch down and knead. (rest 5 minutes before continuing with rolling etc)
· Divide into three pieces. Roll into long ropes and braid pieces together. Pinch off ends and form into a ring. Place on baking sheet, cover and rise until double. Bake 350 for 35-40 minutes
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Make one basic sweet bread recipe
¼ cup glace cherries
2/3 cup melted butter
¾ cup chopped pecans
Glaze:
3 tbsp. melted butter
½ cup corn syrup
1 tsp. vanilla
· Roll sweet bread into 1" balls and place evenly around bottom of a greased tube pan.
· After a couple of rows pour some of each of the cherries, butter and chopped pecans evenly around
· Continue this layering until all dough and toppings are gone.
· Cover with greased waxed paper and a tea towel and let sit in a warm place for 45 minutes
· Bake at 350 for 40 - 45 minutes or until golden brown.
· While cooling mix the 2nd amount of melted butter, corn syrup and vanilla together.
· Pour about ½ over the top of the inverted bubble bread and return to the pan. Pour remaining syrup over top of bubble bread. Can be made 1-2 days ahead. Serve warm with butter.
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4 eggs
1 cup sugar
1 cup oil
2 cups grated zucchini with skin
3½ cups flour
1½ tsp. baking soda
1½ tsp. salt
1 tsp. cinnamon
¾ tsp. baking powder
1 cup chopped nuts
1 cup raisins
1 tsp. vanilla
Beat eggs. Add sugar and oil. Sift dry ingredients and add alternating with zucchini. Add nuts, raisins and vanilla.
Bake in two 5x8" loaf pans for 55 minutes at 350F.
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